Spring Couscous and Feta Salad

INGREDIENTS:

• 300g giant couscous, washed
• 100g feta cheese, crumbled into small pieces
• 200g fresh peas, shelled or frozen
• 200g broad beans, podded or frozen
• Half a cucumber, seeded and chopped in small pieces
• Small handful of fresh flat leaf parsley, chopped
• 1 bag of seasonal salad leaves
• 3 tablespoons olive oil
• 1 lemon, zest and juice
• 40g parmesan cheese, finely grated
• Freshly ground black pepper and salt to taste
• 4 lemon wedges for serving

METHOD:

1. Bring a large pan of salted water to the boil. Cook the giant couscous according to the instructions on the pack.
2. In a medium sized pan of salted boiling water, add the fresh peas and broad beans and cook for 3 minutes. When cooked, drain, pinch off the skins from the broad beans and add them to a large Denby serving bowl.
3. Drain and add the cooked giant couscous to the bowl along with the olive oil, parmesan, fresh parsley, lemon juice and zest. Season with salt and pepper and allow to cool. The occasional stir will help prevent it sticking.
4. Chill overnight in the fridge.
5. The following day add the the crumbled feta, cucumber and salad leaves to the dish. Gently toss everything together and bring to the table in our beautiful Kiln Green serving bowl.